directions:

2. Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; tossto coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.

3. Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover andcook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables arefork-tender. (No stirring is necessary during cooking.)

Cook's Tip: Packaged pot roast vegetables may also be referred to as stew or soup vegetables. One and one quarter pounds carrots, 1 pound small red potatoes, 2 small onions and 4 small ribs celery may be substituted for packaged pot roast vegetables. Prepare as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.